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Receta Buttery Scones
by Global Cookbook

Buttery Scones
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  Raciónes: 12

Ingredientes

  • 2 c. All-purpose flour
  • 2 Tbsp. Sugar
  • 1 Tbsp. Baking pwdr
  • 1/4 tsp Salt
  • 1/2 c. Veg. shortening
  • 1/2 c. Currants
  • 1 x Egg, beaten
  • 1/2 x Half-and-half Extra flour for kneading

Direcciones

  1. Sift together dry ingredients. Using pastry blender cut the shortening into dry ingredients till mix resembles coarse cornmeal. Stir in currants.
  2. Make a well in center of mix and add in, all at once, the mix of egg and cream. Stir with fork till dough follows fork. Form dough into a ball and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased baking sheet 15-20 min or possibly till golden brown.
  3. NOTE: For
  4. Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar.